Argentinian-style Lasagne

Ingredients

While the original Italian lasagne is known for its hearty meat sauce and creamy béchamel, this Argentinian adaptation introduces a few key changes. The meat sauce is infused with traditional Argentinian flavors like chimichurri and cumin, and the béchamel is replaced with a velvety sauce made from dulce de leche and queso fresco. These modifications give the dish a unique Argentinian flair. We alse have the original recipe for Lasagne, so you can check it out.

• 1 pound (450g) ground beef 1 pound (450g) ground beef
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 tablespoon chimichurri sauce 1 tablespoon chimichurri sauce
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1 can (14 ounces/400g) diced tomatoes 1 can (14 ounces/400g) diced tomatoes
• 1 cup (240ml) beef broth 1 cup (240ml) beef broth
• Salt and pepper to taste Salt and pepper to taste
• 12 lasagne noodles 12 lasagne noodles
• 1 cup (240g) dulce de leche 1 cup (240g) dulce de leche
• 1 cup (200g) queso fresco, crumbled 1 cup (200g) queso fresco, crumbled
• 1 cup (100g) grated Parmesan cheese 1 cup (100g) grated Parmesan cheese
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 550 kcal / 2300 KJ
• Fat (total, saturated): 28g, 14g
• Carbohydrates (total, sugars): 45g, 15g
• Protein: 32g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large skillet, cook the ground beef over medium heat until browned. Drain any excess fat.
3. 3.
   Add the chopped onion, minced garlic, and diced red bell pepper to the skillet. Sauté until the vegetables are tender.
4. 4.
   Stir in the chimichurri sauce, ground cumin, and paprika. Cook for an additional 2 minutes.
5. 5.
   Add the diced tomatoes and beef broth to the skillet. Season with salt and pepper to taste. Simmer for 10 minutes.
6. 6.
   Meanwhile, cook the lasagne noodles according to package instructions. Drain and set aside.
7. 7.
   In a separate bowl, mix the dulce de leche and crumbled queso fresco until well combined.
8. 8.
   To assemble the lasagne, spread a thin layer of the meat sauce on the bottom of a baking dish. Place a layer of lasagne noodles on top.
9. 9.
   Spread a layer of the dulce de leche and queso fresco mixture over the noodles. Repeat the layers until all the ingredients are used, finishing with a layer of meat sauce on top.
10. 10.
    Sprinkle the grated Parmesan cheese evenly over the lasagne.
11. 11.
    Bake in the preheated oven for 30 minutes, or until the cheese is golden and bubbly.
12. 12.
    Remove from the oven and let it rest for a few minutes before serving.
13. 13.
    Garnish with fresh chopped parsley and serve hot.

Treat your ingredients with care...

• Ground beef — Choose lean ground beef for a healthier option.
• Chimichurri sauce — If you can't find chimichurri sauce, you can make your own by combining fresh parsley, garlic, oregano, red wine vinegar, olive oil, and a pinch of red pepper flakes.
• Dulce de leche — Look for dulce de leche in specialty stores or make your own by simmering sweetened condensed milk until it thickens and caramelizes.
• Queso fresco — If queso fresco is not available, you can substitute it with feta cheese or ricotta.
• Parmesan cheese — For a stronger flavor, use aged Parmesan cheese.

Tips & Tricks

• To save time, you can prepare the meat sauce and dulce de leche and refrigerate them a day in advance.
• If you prefer a spicier lasagne, add a pinch of red pepper flakes to the meat sauce.
• Serve the lasagne with a side of fresh mixed greens dressed with a simple vinaigrette to balance the richness of the dish.
• Leftover lasagne can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
• For a festive touch, sprinkle some chopped green olives on top of the lasagne before baking.

Serving advice

Serve the Argentinian-style Lasagne hot, straight from the oven. Accompany it with a fresh green salad and a glass of Malbec wine for a complete Argentinian dining experience.

Presentation advice

To make the lasagne visually appealing, garnish it with a sprinkle of fresh chopped parsley on top. Cut it into neat squares before serving to showcase the layers.